Simple manufacturing method for purple reduction property baked salt (purple bamboo salt)

Abstract

To develop a manufacturing method for baked salt of purple color having reduction property by baking once since the possible cause for the purple color was unknown and in addition needed to be baked nine times at high temperature although the source of reduction property for nine-times-baked purple bamboo salt in Korean tradition being calcium sulfide (Ca S) was clear.SOLUTION: This method includes adding 5% calcium sulfate, 2% powder type active carbon (or 5% sugar), and 2% iron rust (iron oxide) powder to ion exchange membrane salt, charging them into an alumina melting pot, and carrying out reduction firing for one hour at 1,100 to 1500°C. The development of purple color results from reduction firing of iron rust (iron oxide) and corresponds to coloring by reduction firing of colcothar in celadon glaze.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for simply producing purple roasted salt having strong reducing properties from sea salt. [Background technology]

[0002] Purple reducing roasted salt is a jewel-like purple salt crystal that exhibits reducing properties when dissolved in water (a negative potential is indicated on the ORP meter). A well-known example is the traditional Korean roasted nine-times purple bamboo salt. Rock salt comes in a variety of colors, but blue or purple salt is widely known to exist. Blue table salt can be artificially produced by creating vacancies (color centers) in the crystal lattice of sodium chloride through various methods.

[0003] The first step of the traditional Korean nine-time baked purple bamboo salt is to fill a bamboo tube with sun-dried salt, cover it with yellow clay mixed with water, and bake it in an iron kiln using pine wood at about 800℃. In the second step, the resulting salt pillar is crushed and packed back into the bamboo tube, and baked in the same way as the first step. After repeating this process eight times, the final ninth step is to bake it in a special iron furnace at 1400-1500℃ to melt the entire salt. When it is cooled naturally, purple reducible bamboo salt crystals are formed. It is known that the source of the reducibility is calcium sulfide produced from calcium sulfate, but the cause of the purple color is unknown. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] The feature of this patent is that at each firing stage (1st to 8th), solar salt is packed into a bamboo tube, to which 2% by weight of extracts with reducing power such as licorice and magnolia bark is added before firing. At the final stage (9th), the salt mixed with the extracts with reducing power is packed into a ceramic crucible and fired at 1400℃ for 10 hours, but purple bamboo salt is not produced. [Non-patent literature]

[0005] [Non-Patent Document 1] JP2020-142978 revealed that calcium sulfide (CaS) produced by baking a mixture of sea salt (calcium sulfate is added in the case of ion exchange membrane salt) and a reducing agent (powdered charcoal, sugar, etc.) at 900°C is the source of reduction. As a result, it became possible to obtain a reducing salt with the desired reducing power and simplify the manufacturing equipment. However, purple reducing salt was not produced. Summary of the Invention [Problem to be solved by the invention]

[0006] Other than the traditional Korean 9-times-baked bamboo salt (Purple Bamboo Salt), no other purple-colored reduced roasted salt has been produced. Therefore, we developed a simple method for producing purple-colored reduced roasted salt. [Means for solving the problem]

[0007] Calcium sulfate, powdered activated carbon (or sugar) and iron rust (iron oxide) powder are added to the ion exchange membrane salt, and the mixture is reduced and fired in an electric furnace at 1100-1500°C. Effect of the Invention

[0008] Unlike Shichiku salt, which needs to be fired nine times, purple reduced salt can be produced in one firing. The purple coloring is produced by reducing and firing iron rust (iron oxide), which corresponds to the color produced by reducing and firing red ochre in celadon glaze. [Brief description of the drawings]

[0009] [Figure 1] Photo of the produced purple reducing roasted salt (Shichiku salt) EXAMPLES

[0010] 5% calcium sulfate, 2% powdered activated carbon (or 5% sugar) and 2% iron oxide (red oxide) powder are added to the ion exchange membrane salt, placed in an alumina crucible and reduced and fired at 1100-1500°C for 1 hour. A photograph of the resulting purple reduced roasted salt (purple bamboo salt) is shown in Figure 1. [Industrial Applicability]

[0011] The reduced purple roasted salt (purple bamboo salt) obtained by the method of the present invention can be used as a reduced food for its antioxidant effect and anti-aging care.

Claims

[Claim 1] Sea salt or sea salt to which calcium sulfate has been added is mixed with a powdered reducing agent (charcoal (various types of activated carbon, sugar, etc.)) and iron rust (iron oxide) powder, and the mixture is reduced and fired at 1100-1500°C to produce purple reduced roasted salt (purple bamboo salt).

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